Broccoli Cheddar Rounds
1 egg
1-10 oz bag broccoli rice
2 Tbsp almond flour
2 cups shredder cheddar (I used dairy free mozzarella)
Seasoning to taste (I used onion powder)
Make broccoli rice according to instructions. Drain and squeeze our as much water as you can. Set aside to cool.
Preheat oven to 400.
Line a baking sheet with parchment paper. (I used a mini muffin pan)
In a bowl combine all ingredients. Mix well. If using a baking sheet, make 16 balls, place on baking sheet and flatten. The muffin pan will make more than 16.
Bake for 15 min, flip, bake 8-10 more min. I baked for 20 minutes in the muffin pan.
16 servings
50 calories
3.6g fat
4.4g total carbs
2.9g net carbs
.9g protein
The dairy free preshredded cheese has lots of carbs bc of the potato starch. Shredding your own cheese would drastically reduce the carb count.
Enjoy! They’re so good